Obsession-worthy Homemade Lemon Ricotta Cake Recipe
Made using lots of lemon zest and juice, this flavorful Italian Lemon Ricotta Cake is easy to make with simple ingredients and no mixer needed. Serves 8. This cake can be served on its own for a casual gathering with just a light sprinkle of powdered sugar on top or fresh berries.
Servings: 8
Calories: 394kcal
Ingredients
- 1 cup granulated sugar
- 2 tablespoons lemon zest divided, from 2 large lemons
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt or ½ teaspoon if using store bought ricotta with added salt
- 3 large eggs room temperature
- 1 ½ cups whole milk ricotta cheese
- ¼ cup freshly squeezed lemon juice strained, from 2 large lemons
- 2 teaspoons vanilla extract
- ½ cup unsalted butter melted
- powdered sugar for dusting
Instructions
- Preheat the oven to 350ºF. Spray the bottom of a round 8-inch baking pan with nonstick spray then place parchment paper on top, pressing to adhere to the nonstick spray. If you do not have a piece of round parchment paper, make your own. Take a sheet of parchment paper and fold it into a square by folding one corner to the opposite side, aligning the corner to the opposite edge so you have a big triangle. Cut the excess from the bottom and reserve for another use. Fold one corner of the triangle towards the opposite corner to make a smaller triangle. Repeat one more time so you have a smaller triangle. Take the point of the triangle where all the folds are and hold in the middle of the overturned round pan. While holding that in place with your finger, trim the bottom of the triangle following the edge of the pan, discarding the excess parchment paper. Unfold the triangle and place into the bottom of the sprayed pan. Set aside.
- Place 1 heaping tablespoon lemon zest and sugar in a large bowl. Using your fingers, work the lemon zest into the sugar until sugar starts to clump and the mixture is very fragrant. This helps release the oils in the lemon to bring out more lemon flavor.2 tablespoons lemon zest, 1 cup granulated sugar
- To the bowl with the lemon sugar, add in the flour, baking powder, and salt. Whisk to combine and set aside.2 teaspoons baking powder, 1 ½ cups all-purpose flour, 1 teaspoon salt
- In a separate bowl, add the eggs, ricotta, lemon juice, remaining lemon zest and vanilla. Whisk until smooth.2 tablespoons lemon zest, ¼ cup freshly squeezed lemon juice, 1 ½ cups whole milk ricotta cheese, 3 large eggs, 2 teaspoons vanilla extract
- Add the wet ingredients into the dry ingredients and use a rubber spatula to fold them together, just until blended.
- Add the melted butter and fold in just until combined.½ cup unsalted butter
- Add batter to the prepared pan.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
- Let cool at least 20 minutes before inverting to cool. To do so, place a serving platter or large plate over top of the cake. Flip the cake over onto the serving platter and lift off the pan. Peel off the parchment paper from the bottom of the cake. Place a wire cooling rack over the cake. Grip the rack and the serving platter at the same time and flip over so it is right side up. Allow the cake to cool slightly on the wire rack. Sprinkle with powdered sugar before serving.powdered sugar
Notes
- To Make Ahead: Cake can be made 2 days ahead. Wrap it rightly in plastic wrap while it's still slightly warm. This will keep it from drying out. Store at room temperature.
- Wrap leftovers tightly in plastic wrap and store at room temperature for up to 2 days.
- Recipe slightly adapted from Alison Roman.
Nutrition
Calories: 394kcal | Carbohydrates: 46g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 462mg | Potassium: 114mg | Fiber: 1g | Sugar: 26g | Vitamin A: 653IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 2mg
